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Champiland - Le Spécialiste français des champignons ...
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
Cèpes Extra 40g – L’arôme boisé et raffiné pour des recettes d'exception.
Dried porcini mushrooms have a concentrated flavor, making them ideal for adding umami and commonly used in European or Chinese cuisine.
Basic Preparation Method (Essential Reading)
Soaking to Soften: Soak in warm or hot water (approximately 200-300ml water to 10-30g of dried porcini mushrooms) for 15-30 minutes (or longer until softened). Filter the soaking water to remove impurities and retain it as stock; it greatly enhances the aroma of dishes.
Preparing the Mushrooms: Squeeze out excess water and cut into small pieces or thin slices. The soaking water can replace some of the stock or water.
Tips: The longer the soaking time, the more concentrated the flavor; the darker the color of the soaking water, the stronger the aroma. High-quality dried porcini mushrooms have fewer impurities and a stronger aroma.
Recommended Recipes and Usage (From Simple to Complex)
1. Porcini Risotto – The Most Classic Recipe
Ingredients (Serves 2): 160g Italian rice, 20-30g dried porcini mushrooms, ½ onion, garlic (to taste), 1000ml chicken stock, 50ml white wine, Parmesan cheese, butter.
Instructions:
Soak the porcini mushrooms, cut into small pieces, reserving the soaking liquid.
Sauté minced onion and garlic until fragrant, add rice and sauté until translucent, add white wine and cook until evaporated.
Add hot chicken stock (mixed with the mushroom soaking liquid) in batches, stirring constantly until the rice is soft and sticky.
Finally, add porcini mushrooms, butter, and Parmesan cheese and mix well.
Flavor: Rich, earthy aroma, rice soaked in the mushroom sauce, very luxurious.
2. Porcini Pasta / Creamy Mushroom Sauce Pasta
Soak and chop porcini mushrooms, then sauté with garlic, onion, or shallots.
Can be made into a creamy sauce with heavy cream or white wine, or a rustic version with tomatoes/olive oil.
Finally, stir in cooked noodles and sprinkle with Parmesan cheese and black pepper.
Suitable with long pasta (such as spaghetti or tagliatelle).
3. Porcini Mushroom Soup / Cream of Mushroom Soup
Soak porcini mushrooms, then sauté with potatoes, fresh mushrooms, and onions.
Add the mushroom soaking liquid and chicken broth or milk and simmer until softened. Blend into a thick soup or cook directly.
Add a little heavy cream or basil for aroma.
Rich flavor and very filling.
4. Chinese Uses
Stir-fried Porcini Mushrooms: Soak until soft, slice, and stir-fry quickly over high heat with garlic slices, chili peppers, green peppers, or sliced meat. Season with light soy sauce, salt, and sugar. Stir-fry until slightly browned and fragrant.
Soup: Such as porcini mushroom and lily bulb corn soup, black chicken soup, miso soup. Add the mushroom soaking liquid directly to the soup to add sweetness.
Rice Stew: Cooked with rice, meat, or vegetables, a common Yunnan-style dish.
5. Other Advanced Uses
Sauces/Groe: Sauté porcini mushrooms and then simmer in red wine or broth to make a sauce, which can be poured over steak, chicken, or venison.
Powdered: Grind dried porcini mushrooms into a fine powder and sprinkle it on steak, mashed potatoes, or soup for flavor and added complexity.
Stews/Braised Meat: Add to beef bourguignon or Chinese-style stewed chicken or ribs.
Side Dishes: Mix with mashed potatoes, or make mushroom pies or omelets.
Precautions
Dried porcini mushrooms may contain a few grains of sand; rinse thoroughly or strain after soaking.
The flavor is strong; a small amount is sufficient (10-30g is enough).
Pairs well with cream, cheese, red wine, garlic, onions, and black pepper to highlight its nutty and earthy notes.
Consider consumption in moderation by those with gout or sensitive stomachs.
These methods are easy to implement at home, and porcini mushrooms can instantly upgrade ordinary dishes to restaurant quality.
